Creamy Butternut Squash Cauliflower Soup Food

CREAMY BUTTERNUT SQUASH & CAULIFLOWER SOUP

Steps:

• In a large saucepan, sautee the onion and garlic until golden.
• Add cauliflower, apples and squash and stir together.
• Add broth and spices. Bring to a boil and simmer for 30 minutes or until vegetables are soft.
• Either with a blender, stick blender or food mill, puree the soup until creamy.
• Season with salt and pepper.
• If desired, swirl in sour cream.

CREAMY BUTTERNUT SQUASH SOUP

Steps:

• Cut up celery, carrot and onion.
• Cut up the squash and potatoes into cubes, about 1 inch.
• Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes.
• Add squash, potatoes and the 4 cups of water.
• Simmer, covered until vegetables are tender, about 20 to 25 minutes.
• Let soup cool a bit, then put into a food processor or blender and puree.

INSTANT POT® CURRIED CHEESY CAULIFLOWER-SQUASH SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to heat. Add olive oil and onion; saute until soft, about 3 minutes. Add garlic and saute another minute. Add broth, cauliflower, and butternut squash. Close and lock the lid; set vent to seal. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Stir curry powder and salt into soup in the pressure cooker. Blend soup to desired texture using an immersion blender. Stir in shredded mozzarella and Cheddar cheese blend and serve immediately.

CREAMY BUTTERNUT SQUASH SOUP

Steps:

• Pepper, sour cream and Worcestershire sauce to personal taste.
• Dice up the squash and mix with the carrots, onions, broth and salt.
• Add pepper here if desired.
• Bring to a boil and then simmer for 30 to 40 minutes till all is tender.
• Next blend to a smooth cream.
• Add the Worcestershire sauce and cream to taste. Thats it! Simple and good. Geo.

CREAMY BUTTERNUT SQUASH SOUP WITH GINGER

Steps:

• Peel the squash, using a sharp vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon. Cut in 1-inch chunks.
• Heat the butter in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes. Add the diced squash, water and salt and bring to a simmer. Cook at a low simmer until the squash is tender enough to smash with a spoon, about 30 minutes.
• Puree the soup, either using an immersion blender or grinding it in several stages in a regular blender. The soup should be completely smooth and a little thicker than heavy cream. Ladle the soup through a strainer into a clean soup pot, discarding any bits of squash or ginger left behind.
• Heat the soup through once more and season to taste, adding salt first and then the vinegar. Add the vinegar one-half teaspoons at a time; it will take a little more than 1 tablespoons.
• To serve, stir the crème fraîche to loosen the texture. Ladle the soup into wide bowls and spoon 1 to 2 Tbsps. of crème fraîche in a decorative pattern onto each. Scatter a few toasted slivered almonds over the soup and serve immediately.

BUTTERNUT SQUASH AND CAULIFLOWER SOUP

Steps:

• Heat olive oil in a soup pot and sauté onion until it is translucent.
• Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
• Add salt and purée the soup using a hand blender or blender.
• Ladle into soup bowls and sprinkle parsley flakes (if using).
• Infuse love and serve!